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Pork, Salted, for Larding

In salting pork it is well to put aside a piece to be used exclusively for larding, and for this to omit saltpetre altogether, and merely rub it well with salt, put a weight upon it, and leave it for five or six weeks, until it is ready for smoking. If saltpetre is rubbed into bacon which is to be used for larding, there will be danger that the lardoons will impart a pink tinge to the white meats that come in contact with them.